Prerheat the oven to 180°C
Cover a baking tin with the puff pastery
Mix the quark, egg, lemon zest, half the dill, and season welli with salt and pepper.
Spread into the cooked pastry case.
Stack a handful of the courgette ribbons on top of each other, then start to roll into a pinwheel continually adding lengths.
Position this into thecentre of the pasty case, on top of the quark mix, and, holding it in position with one hand, keep adding new outer layers to the wheel to create the circle. i
Keep adding the slices until the courgette slices start to lean on the edge of the case and hold themselves in.
Cook for 40-50 minutes, or until the courgette has softened and is turning golden, and the liquid given off by the courgette has evaporated. i
Dressing (optional)
- Mix the lemon juice with the remaining dill, shallot, 1 tsp olive oil and 2 tbspwater.
- Season to taste.
Let the tart rest for 10 minutes before cutting into slices and serving with the dressing.